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Haider MW, Nafees M, Iqbal R, Asad HU, Azeem F, Ali B, Shaheen G, Iqbal J, Vyas S, Arslan M, Rahman MHU, Elshikh MS, Ali MA. Postharvest starch and sugars adjustment in potato tubers of wide-ranging dormancy genotypes subjected to various sprout forcing techniques. Sci Rep 2023; 13:14845. [PMID: 37684294 PMCID: PMC10491617 DOI: 10.1038/s41598-023-37711-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 06/26/2023] [Indexed: 09/10/2023] Open
Abstract
The development of an efficient, safe, and environment-friendly technique to terminate tuber dormancy in potatoes (Solanum tuberosum L.) is of great concern due to the immense scope of multiple cropping all over the globe. The breakage of tuber dormancy has been associated with numerous physiological changes, including a decline in the level of starch and an increase in the levels of sugars during storage of freshly harvested seed potatoes, although their consistency across genotypes and various dormancy-breaking techniques have not yet been fully elucidated. The purpose of the present research is to assess the efficacy of four different dormancy-breaking techniques, such as soaking in 90, 60, or 30 mg L-1 solutions of benzyl amino purine (BAP) and 30, 20, or 10 mg L-1 gibberellic acid (GA3) alone and in the combination of optimized concentrations; cold pre-treatment at 6, 4, or 2 °C; electric shock at 80, 60, 40, or 20 Vs; and irradiation at 3.5, 3, 2.5, 2, 1.5, or 1 kGy on the tuber dormancy period and sprout length of six genotypes. Furthermore, the changes that occurred in tuber weight and endogenous starch, sucrose, fructose, and glucose contents in experimental genotypes following the application of these techniques were also examined. Overall, the most effective technique to terminate tuber dormancy and hasten spout growth was the combined application of BAP and GA3, which reduced the length of dormancy by 9.6 days compared to the untreated control, following 6.7 days of electric current, 4.4 days of cold pre-treatment, and finally irradiation (3.3 days). The 60 mg L-1 solution of BAP greatly reduced the dormancy period in all genotypes but did not affect the sprout length at all. The genotypes showed a weak negative correlation (r = - 0.4) (P < 0.05) of endogenous starch contents with dormancy breakage and weight loss or a moderate (r = - 0.5) correlation with sprout length, but a strong positive correlation (r = 0.8) of tuber glucose, fructose, and sucrose contents with dormancy breakage and weight loss. During 3 weeks of storage, sprouting commencement and significant weight loss occurred as tuber dormancy advanced towards breakage due to a reduction in starch and an increase in the sucrose, fructose, and glucose contents of the tubers. These findings could be advantageous for postponing or accelerating seed potato storage as well as investigating related physiological research in the future.
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Affiliation(s)
- Muhammad Wasim Haider
- Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan.
| | - Muhammad Nafees
- Department of Horticultural Sciences, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan
| | - Rashid Iqbal
- Department of Agronomy, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan
| | - Habat Ullah Asad
- Centre for Agriculture and Bioscience International, Rawalpindi, 46300, Pakistan
| | - Farrukh Azeem
- Agri Development, Fauji Fresh N Freeze Ltd, Gulberg II, Lahore, 48000, Pakistan
| | - Baber Ali
- Department of Plant Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Ghazala Shaheen
- Department of Eastern Medicine, Faculty of Medicine and Allied Health Sciences, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
| | - Javed Iqbal
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, 64200, Pakistan
| | - Shweta Vyas
- Department of Pure and Applied Chemistry, University of Kota, Kota, Rajasthan, 324001, India
| | - Muhammad Arslan
- Institute of Crop Science and Resource Conservation (INRES), Crop Science, University of Bonn, 53115, Bonn, Germany
| | - Muhammad Habib Ur Rahman
- Institute of Crop Science and Resource Conservation (INRES), Crop Science, University of Bonn, 53115, Bonn, Germany.
| | - Mohamed S Elshikh
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - M Ajmal Ali
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
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Danielak M, Przybył K, Koszela K. The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques. SENSORS (BASEL, SWITZERLAND) 2023; 23:1787. [PMID: 36850384 PMCID: PMC9965837 DOI: 10.3390/s23041787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/10/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
This article describes chemical and physical parameters, including their role in the storage, trade, and processing of potatoes, as well as their nutritional properties and health benefits resulting from their consumption. An analysis of the share of losses occurring during the production process is presented. The methods and applications used in recent years to estimate the physical and chemical parameters of potatoes during their storage and processing, which determine the quality of potatoes, are presented. The potential of the technologies used to classify the quality of potatoes, mechanical and ultrasonic, and image processing and analysis using vision systems, as well as their use in applications with artificial intelligence, are discussed.
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Affiliation(s)
- Marek Danielak
- Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
- Lukasiewicz Research Network—Poznań Institute of Technology, Starołecka 31, 60-963 Poznan, Poland
| | - Krzysztof Przybył
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Krzysztof Koszela
- Department of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-625 Poznan, Poland
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Kaul S, Kaur K, Kaur P, Kaur J. Development and Shelf‐life Assessment of
Ready‐to‐Bake
Frozen Potato
Paranthas
Fortified with Iron and Zinc. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shivani Kaul
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kamaljit Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Jaspreet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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Dry Matter, Starch Content, Reducing Sugar, Color and Crispiness Are Key Parameters of Potatoes Required for Chip Processing. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
To make potato production more sustainable for smallholder farmers, product diversification through processing is critical. On the other hand, the processing sector mandated some stringent standards in order to maintain product quality, hence potato quality evaluations are required for chip processing industries. Specific gravity, starch, reducing sugars, tuber dry matter, and chip color are all important characteristics to consider for processing. This study was designed to find suitable potato varieties with satisfactory attributes for processing chips, in comparison with other processing potato varieties. Keeping this in mind, the study was performed during the winter season of 2019–2020 and 2020–2021 in Bangladesh. Six processing types of potato varieties viz. BARI Alu-25 (Asterix), BARI Alu-28 (Lady Rosetta), BARI Alu-29 (Courage), BARI Alu-68 (Atlantic), BARI Alu-70 (Destiny), and BARI Alu-71 (Dolly) were evaluated for different quality parameters (specific gravity, dry matter, starch content, reducing sugar, chip color, and crispiness). The result of the study showed an ample variation in the studied parameters among the potato varieties. Among the varieties, BARI Alu-28 (Lady Rosetta) and BARI Alu-29 (Courage) were found better for all the quality parameters, such as dry matter, starch, reducing sugar, chip color, and crispiness, and could be recommended for the processing industries.
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Safdar B, Pang Z, Liu X, Jatoi MA, Rashid MT. Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips. J Food Sci 2022; 87:2058-2071. [PMID: 35411576 DOI: 10.1111/1750-3841.16114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 02/11/2022] [Accepted: 02/16/2022] [Indexed: 11/27/2022]
Abstract
Influence of different concentrations (0.5, 1.0, 2.0, and 3.0% w/v) and temperatures (4, 25, 50, and 75°C) on particle size distribution (PSD) and rheological and tribological characteristics of flaxseed gum (FSG) solutions was investigated. Besides, FSG dispersions (0.5, 1.0, and 2.0% w/v) were used as edible coating and their influence on the quality parameters (oil uptake, moisture loss, texture, and sensory properties) of fried potato chips was studied. All FSG dispersions revealed shear-thinning nature and viscous properties (as G″ > G') that were more dominant at higher concentrations and lower temperatures. The power-law model presented a good fit in demonstrating the flow behavior of FSG dispersions. Concentration was the variable that affected the tribology of FSG dispersions, while temperature had little effect on the tribology. Particle size distribution was increased with the increasing concentration of FSG. FSG dispersions as an edible coating effectively reduced the moisture loss, oil uptake, and hardness properties of potato chips. Practical Application Profiling the influence of concentration and temperature on the rheology and tribology of flaxseed gum is particularly valuable during food processing. The results predict the physical properties of coated potato chips that can support the potential application of flaxseed gum as a coating agent. Today's consumers prefer healthier food products with low caloric, higher fiber content, functional properties, and sensory qualities. Food industries can use FSG as a low-cost natural coating material in terms of economic benefits, consumer acceptance, and providing an inordinate potential both for its protective effect and carrying functional compounds such as antioxidants in their coating matrix.
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Affiliation(s)
- Bushra Safdar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
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The Physico-Chemical and Sensory Characteristics of Coloured-Flesh Potato Chips: Influence of Cultivar, Slice Thickness and Frying Temperature. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031211] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Coloured potato chips, due to a higher concentration of bioactive compounds, may be healthier compared to traditional chips. This study examined the effect of cultivar and different slice thicknesses and frying temperatures on the physico-chemical and sensory characteristics of coloured potato chips. Potatoes chips were prepared from three coloured potato cultivars. Frying experiments were conducted at 160 and 180 °C using potato slices with thicknesses of 1.00 and 2.00 mm. The quality of the raw potatoes tubers and chips were estimated. A principal component analysis was applied to describe the differences in the physico-chemical characteristics between the potato chip samples processed with different conditions. The results showed that, significantly (p < 0.05), the highest amounts of total phenolic content, total anthocyanins, dry matter and starch were accumulated in raw tubers of potato cv. Blaue Anneliese. The highest amount of total phenolic content and anthocyanins was found in 1 mm chips of cv. Blaue Anneliese fried at 160 °C. An increased frying temperature significantly (p < 0.05) decreased the content of these compounds. The amount of fat in the chips was higher when they were fried at 160 °C than at 180 °C. Chips processed from potatoes cvs. Blaue Anneliese and Rosemarie showed a typical colour as a raw material. The hardness of the chips significantly (p < 0.05) increased with an increase in slice thickness. The flavour, odour and colour of the 1 mm chips of cv. Blaue Anneliese fried at 180 °C gained the highest rating.
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